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Showing 1-4 of 4
on October 06, 2009
By Heather U.
on August 14, 2008
Wow, this was great. As did another reviewer, I used panko crumbs rather than fresh bread crumbs. Also, I inadvertently purchased skinless but *not* boneless chicken breasts. I didn't feel like de-boning them, so I just sliced halfway through, filled with the mushroom mixture, and then piled the breading on top with a few drizzles of olive oil. This turned out great, and meant not having to pound out the meat. It did take longer to cook, however-- like 35-40 minutes or so. Regardless, this was one tasty meal and the mushroom filling really was fantastic. Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 09, 2008
This is very tasty! I used panko crumbs instead of breadcrumbs and was pleased I did as the chicken came out of the oven so golden, crunchy and beautiful. Also in the mushroom mix I used some garlic salt. Served with heated up Desert Sour Cream Potatoes and broccoli as suggested. Fabulous Sunday lunch, thank you!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Fairy Nuff
on July 18, 2006
This is an unknown gem of a recipe!! I made one change because I was feeling lazy...I used dried breadcrumbs and browned the chicken for 2 minutes each side before putting them in the oven. I loved the coriander (cilantro)in the breadcrumbs!! Served with Speckled Sweet Potato Mash #138332 and steamed broccoli. A winner dinner!!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (248 g)
Servings Per Recipe: 4